A quick, simple way to roast a chicken, retaining all the moisture and flavour. Using a lower oven temperature saves energy, too. Serve as part of a Caesar salad, in a wrap or as a roast.
Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.
Two prime fillets of salmon sandwiched together with a Cajun filling of sautéed onion, celery, fresh herbs, spices and zesty lime. Roasted in the Shallow Casserole and served with a summer slaw of shredded red cabbage, red onion, radish and spring onion in a light olive oil vinaigrette.
Surf and turf literally means food from the land and the sea, invariably steak and lobster, prawns or shrimps, which are traditionally griddled or barbecued and served together. Some ember-roasted potatoes and a green mixed salad would be the perfect accompaniment.
Tender baby squid tubes filled with a smoky chorizo stuffing, baked in a tomato, garlic and white wine sauce and finished with roughly torn herbs. This Spanish rustic tapas inspired dish can be served as a starter, main or part of a sharing meal.
Indulging in a new recipe, Le Creuset’s Toughened Non-Stick Stir Fry Pan will make it even easier to try something new like this sweet and sour chicken recipe, as it sears and browns with ease and nothing will stick to give you confidence in the kitchen.
Banh Mi are epic Vietnamese sandwiches that you can pick up on street food stalls and enjoy with a cold beer. As inspiration for our nacho mash-up it doesn’t get much better.
Buttery pastry lines the pan with a sweet almond, ginger, fresh fruit filling and a honey glaze. The pastry dough is simply turned over around the edges to enclose most of the filling and finished with a sugar crusting before baking. This French inspired dessert made in the shallow casserole and is a cross between a pie and a tart.
Where would we be without the humble carrot in autumn? Here we’ve chose to use heritage carrots and to salt-bake them; this is a method of encasing them in a salt dough then baking them until cooked. The carrots take on the seasoning from the dough and steam in their own juices which intensifies the flavour dramatically.
